Description
Dedicated to all lovers of beets and not only. A delicious summer soup with beet tops will bring You great pleasure and surprise unusual appearance.
Ingredients
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Broth
600 ml
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Olive oil
2 Tbsp
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Flour
2.5 cup
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Chicken egg
1 piece
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Onion
1 piece
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Carrots
1 piece
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Beets
2 piece
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Spices
Cooking
Two beets to clean, the tops do not throw it away.
Squeeze the juice of beet, I used a juicer.
Pour the flour mound in the middle pour the egg, salt and beet juice (approximately 110 ml). I have some juice left. And make dough for noodles. Test get more than two portions. Either put the remaining in the fridge, or make noodles and dry it to use next time.
Roll out thin, thin.
Roll roll and slice thinly.
Unfold the noodles and put water for boiling.
Now cut vegetables and beet tops and sauté lightly in butter, and leaves the tops do not put, and put the stalk.
Pour in the broth and omit the beet leaves, sprinkle with salt and add the Bay leaf. Give a little simmer and turn off.
In boiling salted water, drop our pasta and cook slightly, about 5 minutes. the pasta is ready. Do not overcook.
Drain off water and serve our soup.
In a bowl put the pasta and pour the soup with the tops. Bon appetit!
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